Toasted barley and wild rice salad | Heart and Stroke Foundation

Ingredients

• 1/2 cup (125 mL) each pot barley and wild rice
• 1 cup (250 mL) sodium reduced vegetable or chicken broth
• 1 cup (250 mL) water
• 1 orange or yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 tomato, diced
• 2 tbsp (25 mL) cider or white wine vinegar
• 1 tbsp (15 mL) Dijon mustard
• 2 tsp (10 mL) canola oil
• 1 small clove garlic, finely grated
• Pinch fresh ground pepper
• 1 1/2 cups (375 mL) chopped cooked turkey or chicken (about 180 g/6 oz)
• 1/4 cup (60 mL) each chopped fresh parsley and chives